Greetings, my darlings. 

1) I will be sharing this cake at a potluck I am hosting tomorrow at Trout Lake in Vancouver, Canada. Come on by for chill, fun times and delish vegan grub. More info here. 2) This cake is chocolate-free and I am really proud of myself for that. There is NOOOOTHING wrong with chocolate. Ever. But I am highly aware of the fact that my blog's description could accurately be "Mostly chocolate recipes". I like variety and a bit of colour, so that's what we're goin for with this cake. 3) This cake recipe is "magical" because it's pretty(?) AND secretly very nutrient-dense. It is full of healthy fats from nuts and seeds, multi-source vitamin B (thanks to Pranin Organic's PureFood B), complex carbs like oats, and dried fruits. It is creamy, rich, sweet, satisfying, easy to make and let's be real, it's also gorgeous (*pats self on back*). In short: I FRICKEN LOVE PLANTS. UNGH. 

My mood has been so great lately, I am spending time with amazing people who inspire me to be better. I am dedicated to my gym regime and can see the results (I am developing muscles in places I didn't know I could). I finding so much inspiring new music, largely thanks to awesome friends. I am motivated to get up everyday and WERK, hunny. It's easy to say "Ah, I don't feeeel like sharing stuff on social media today..." or "I'm not hungry enough to make a recipe for my blog this afternoon..." But I genuinely WANT to spend my days getting professional shit done now! I am excited to be collaborating with locally-owned, ethical vegan companies like Pranin Organic and others, I am excited to share with you the recipes I make in my kitchen, I am excited to edit my photos and go nuts on Pinterest. I AM EXCITED! And for me, that's big, because often my mental illness zaps my motivation and energy. 

I'm gonna talk about Pranin Organic's PureFood B for sec because it's exceptionally rad. All their products are completely organic, vegan, gluten-free, non-gmo and don't contain any synthetic nutrients, flavourings, sweeteners, nutritional yeast, or soy. Their Smoothie Boosters and vitamin powders are legit just FOOD, but gently processed in a way that makes their nutrition super-powered and potent. Their PureFood B is a vitamin B supplement that your body can easily absorb and utilize. I threw some into the mint layer of this cheesecake because HEY, we all could use some more vitamin B. Maybe I'm a weirdo (well, actually there is no question at this point tbh) but I love when my food is delicious and nutritious at the same time. This cheesecake is everything I want a cheesecake to be, but it also gives my body the vitamins, minerals and nutrients it needs to thrive. Score. 

Shoutout to Pranin Organic for sponsoring this blog post, ya'll are 2 cool. One more thing: if you decide to order anything from Pranin Organic's website, you can get 15% off! Use the coupon code "RAWSOME" at checkout and the discount will be added.


[ serves 9-12 ] 

1 cup almonds
1 cup rolled oats
1 1/2 cups raisins

Vanilla cream:
1/4 cup cacao butter, melted
1 1/2 cups cashews
1/8 teaspoon sea salt
3 tablespoons lemon juice
1/4 cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon vanilla bean 

Mint cream:
1 cup dates
3 tablespoons lemon juice
1/4 cup coconut oil, melted
1/6 cup maple syrup
1 cup brazil nuts
3 teaspoons Pranin Organic PureFood B
1/4 cup mint leaves

Strawberry cream:
1 cup dried cranberries
3/4 cup almonds
1/4 cup strawberries
1/8 cup chopped beet
1/6 cup maple syrup
3 tablespoons lime juice
1/4 cup coconut oil, melted

To make the crust: grind the almond and oats into flour in a food processor, add the raisins and process until you get a sticky, moist dough. Press into the bottom of a lined springform pan. I used a 6-inch springform cake pan. Leave in the fridge.

To make each layer: simply blend the ingredients for each until smooth and thick. If your blender can't handle the thickness, add more liquid in the form of maple syrup, melted cacao or coconut butter/oil or lemon/lime juice; you can also add water but it'll make the result less creamy. You'll end up with a white vanilla mixture, a green mint layer and a pink strawberry layer. Spread each successively into the cake pan in the order you want, and leave the freezer overnight so the cake can set and flavours can develop. Decorate with berries, flowers, nuts, mint leaves, seeds, whatever you like! Enjoy!

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